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This asparagus frittata is a really flexible recipe and if you’re not a fan of asparagus you can use just about any seasonal veggies!
Duration45 mins
Cook Time25 mins
Prep Time20 mins


  • 125 g fine asparagus
  • 200 g mushrooms
  • 150 g frozen peas
  • 200 g gram flour
  • 300 ml plant milk
  • Salt
  • 1/2 T stock powder
  • 1 stalk fresh tarragon
  • 1 T sunflower oil
  • 50 g vegan cheese optional, I used Applewood smoked cheese


  • Remove the ends of the asparagus if they are stringy. You can do this by bending about an inch or two from the bottom. They stringy end should snap off.
  • Finely slice the mushrooms and defrost the peas in hot water.
  • Put the gram flour and HALF the plant milk in a bowl with salt and stock powder. Mix with a whisk until the lumps have disappeared. Add the remaining milk.
  • Finely chop the fresh tarragon, add it to the bowl with the vegetables and mix in well.
  • Heat a wide frying pan on a medium to high heat. Add the oil, once it is very hot add the contents of the bowl, spending it out across the pan.
  • Cook for around 15 minutes until the underside is golden brown. Add cheese (if you are using it) then put the frittata under a hot grill for another 10 minutes until the cheese is melted and the tortilla is cooked through. Serve immediately.
This recipe was republished with permission from The Vegan Chef School.
Find the original recipe here.

Chef Day Radley

Chef, Day Radley, founder of The Vegan Chef School, created the school to help forward the vegan movement. Chef Day aims to teach as many people as possible, passing on all of the knowledge and skills she has developed over the last decade.